Thursday, January 21, 2010

CHOCOLATE MERINGUE DESSERT

(Continuing our Meringue Dessert Escapade)

Next we tried a meringue shell with a chocolate insert, a recipe taken from my beloved Betty Crocker's Cookbook, 1976 printing. This is a great idea, because it gives you something to do with the egg yolks left over from making the meringue.

I spread the meringue shell into a circle with a crater in the center and the sides built up, to hold the pudding. This time around, I learned that it's helpful to have wax paper underneath it, so it won't stick. Otherwise, you end up with secret folk standing silently in the kitchen, scraping and licking the cookie sheet. Better to get it inside the tummy first time around, I think!

We liked this one!

The quick quick route to this recipe would be to put some store-bought meringue cookies in each single-serving bowl. Add some store-bought chocolate pudding and squirt ready-made whipping cream on top. The chocolate pudding wouldn't be the same thicker and heavy chocolate as this recipe, but...pudding is NEVER bad, is it?

4 comments:

and now I shall share my favorite chocolate pudding recipe with you. It is rich and easy. Mr Music made it for us last night (in a regular pie crust) but we shallhave to try it in meringue... Microwave Mocha-Fudge Pudding (this was on a cornstarch box)2 1/2 c milk2 T corn starch (oh, I hope you can do corn starch? or a sub?)1 tsp vanilla1 C semisweet chocolate chips1 tsp instant coffee powderIn medium microwavable bowl stir milk, corn starch, and vanilla until smooth. Microwave on high, stirring three times with a fork or wire whisk, 7-9 minutes or until boiling; boil 1 minute. Stir in chocolate chips and coffee powder until smooth. Stir into dessert dishes. Cover, shill. Garnish as desired. Use 3 T cornstarch instead of 2 for a pie. :)